Reversible regulation of gelatinization of potato starch with poly(ε-lysine) and amino Acids

Starch/Staerke

Volumn 56, Issue 12, 2004, Pages 570-575

  Ito, Azusa ^a   Hattori, Makoto ^a   Yoshida, Tadashi ^a   Takahashi, Koji ^a  

^a TOKYO UNIVERSITY OF AGRICULTURE AND TECHNOLOGY   (Japan)

Author keywords

Amino acid; DSC; Gelatinization; Poly( lysine); Potato starch

Indexed keywords

ABSORPTION; AMINO ACIDS; GELATION; SWELLING; TEMPERATURE DISTRIBUTION; THERMODYNAMIC STABILITY; VISCOSITY; WASHING;

DIFFERENTIAL SCANNING CALORIMETRY (DSC); GELATINIZATION; LYSINE (LYS); POTATO STARCH;

STARCH;

SOLANUM TUBEROSUM;

EID: 11444269489     PISSN: 00389056     EISSN: None     Source Type: Journal    
DOI: 10.1002/star.200400292     Document Type: Article

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